The time when eggplant was grown and eaten is not known for certain, presumably this was in the 1st millennium BC in the tropical part of East India. Eggplant was transported from this area to Asian countries, then to North Africa, and only in XIII-XIV did this vegetable go to Europe. At the beginning of the XVI century, eggplant was introduced to America and became widespread throughout the world.
Eggplant found the widest application in culinary of different nations. They are served with various heat treatment, canned, used for the preparation of caviar and sauces. Regular consumption of this vegetable increases the level of hemoglobin and red blood cells in the blood, improves the functioning of the liver and kidneys, stimulates the gastrointestinal tract and relieves constipation.
Stewed eggplant - general principles and methods of preparation
Modern cooking knows dozens of ways to cook eggplant, they are baked, boiled, fried and stewed. Especially popular recipes in which stewed eggplant are mixed with other vegetables, as well as spices and seasonings. Depending on the type of heat treatment, eggplant can acquire a completely different taste. Often, before cooking eggplants, their preliminary boiling to a state of semi-preparedness is required. In some cases, squeezing vegetables by hand or with a special press is used.
Stewed Eggplant - Preparation
For stewing eggplants, it is certainly better to choose young and elastic fruits, as their overripe counterparts contain a large amount of a rather bitter substance - solanine, which can spoil the taste of prepared dishes and even provoke indigestion. Young fruits can be identified by the state of their stalk, if it is brown, then it is probably stale eggplant. In addition, the young fruit cannot be soft, slippery or have brown spots.
To get rid of the large amount contained in eggplant solanine at home, it is necessary to hold the fruits for several minutes in a three percent salt solution. It is better to store eggplant for no more than two days, but in specially equipped rooms they can retain freshness for up to three weeks.
Stewed Eggplant - Best Recipes
Recipe 1: Stewed Eggplant Caviar
This appetizer is ideal for use, both hot and cold. It can be spread on bread or served as a side dish for meat dishes.
Ingredients: 1 large eggplant, 1 large tomato, 1 medium bell pepper, 1 onion, 1 carrot, cilantro, salt, ground black and red pepper to taste, vegetable oil.
Cooking method
Wash the carrots, peel and cut into quarters. Dice eggplant, onion, pepper and tomato into small cubes. Fry the carrots in vegetable oil for three minutes, then add the remaining vegetables to the pan. Salt everything, pepper, add a little clean water and simmer for fifteen to twenty minutes, under a closed lid. Sprinkle the finished dish with plenty of fresh herbs.
Recipe 2: Stewed Eggplant in Sour Cream
A very delicate and aromatic appetizer that will decorate any festive table.
Ingredients: 2 large eggplant, 1 onion, 300 grams of sour cream, 3 cloves of garlic, a pinch of salt, pepper to taste.
Cooking method
Peel and finely chop the onion, put in a preheated pan and simmer in vegetable oil until half-ready. Finely chop the garlic or squeeze it through the garlic and add to the onion. Make maximum heat and add eggplant in half a minute. Fry for five minutes, stirring constantly. Then add sour cream, salt and pepper when the sour cream begins to boil, reduce heat, mix well, cover and simmer for twenty minutes. This dish can be served hot or cold, but certainly sprinkled with plenty of fresh herbs.
Recipe 3: Eggplant stewed with meat and vegetables
A great combination of fresh vegetables and meat flavors will make the taste of this dish unforgettable
Ingredients: 450 grams of fresh eggplant, 60 grams of vegetable mala, 250 grams of beef, 60 grams of bell pepper, 500 grams of tomatoes, salt, pepper and herbs to taste.
Cooking method
Wash the eggplants, cut them into slices, add plenty of salt and let stand for fifteen minutes. Then wash the fruits and fry in vegetable oil. Pass the beef through a meat grinder. Fry the onion over low heat, add salt and pepper. Wash the tomatoes and cut into circles.
Put the prepared ingredients in layers in a saucepan, in the previously indicated sequence, with each layer to be sprinkled with pepper and salt. Pour the vegetables with mashed boiled tomatoes, and then simmer for fifteen to twenty minutes. Serve hot, sprinkled with plenty of herbs.
Recipe 4: Stewed Eggplant with Potatoes
An excellent hot appetizer that can be used as a standalone dish or as a side dish for meat.
Ingredients: 2 medium eggplant, 2 bell peppers, 4 potatoes, 1 onion, 3 cloves of garlic, 2 cups of meat broth, salt, seasonings, pepper and herbs to taste, sunflower oil for frying.
Cooking method
Wash, peel and cut the eggplant in small cubes. Wash the potatoes, peel them and cut into thin slices. Wash and chop the pepper in small pieces. Wash the onions and garlic, peel and chop finely enough.
Put the potatoes on the warmed sunflower oil, which they fry for five minutes, then add the eggplant, garlic, onion and bell pepper. Sprinkle everything with any herbs, chosen in their own way to taste. Salt and pepper, pour in the broth and simmer until tender over low heat under a closed lid.
Serve hot, on serving plates, sprinkled with plenty of herbs.
Stewed eggplant - expert cooking tips
In order for the sliced eggplant not to darken, it is necessary to sprinkle with the juice of fresh lemon. Ready meals from these fruits are best served in glass or enameled dishes. In order that eggplants do not absorb a lot of oil during frying, they must be dried well or dipped in egg white for several seconds before cooking.
